Structural, functional properties, and in vitro digestibility of sunflower protein concentrate as affected by extraction method: Isoelectric precipitation vs ultrafiltration

Huang, Xiaoling; Li, Yi; Cui, Chun; Sun-Waterhouse, Dongxiao

doi:10.1016/j.foodchem.2023.138090

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.138090

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Structural, functional properties, and in vitro digestibility of sunflower protein concentrate as affected by extraction method: Isoelectric precipitation vs ultrafiltration

Xiaoling Huang,

Yi Li,

Chun Cui

et al.

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Cited by 7 publications

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Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

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This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

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Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

View full text Add to dashboard Cite

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et al. 2024

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Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes

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Structural, functional properties, and in vitro digestibility of sunflower protein concentrate as affected by extraction method: Isoelectric precipitation vs ultrafiltration

Cited by 7 publications

References 39 publications

Toward Diverse Plant Proteins for Food Innovation

Toward Diverse Plant Proteins for Food Innovation

Protein from tiger nut meal extracted by deep eutectic solvent and alkali-soluble acid precipitation: A comparative study on structure, function, and nutrition

Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes

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